I prefer these steaks to salmon filets for one main reason - the thickness is so consistent. See that little white oval in the center? That's the fish's backbone. There's a little bone or cartilege just below that, toward the V-shaped area. Then, above the backbone there is a narrow row of stuff that goes right up close to the skin. There is no reason in the world why it is necessary to remove that stuff. However, I've had a lot of practice at it, and once it's de-boned I will tie it in a circle and saute it in butter and oil. That's all a person needs to know about salmon steak. I leave the skin on until after cooking. Then it slips right off. No muss, no fuss.
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